HERBED POLENTA "FRIES"
Provided by Lillian Chou
Categories Side Kid-Friendly Father's Day Dinner Parmesan Rosemary Sage Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 7
Steps:
- Brush an 8-inch square baking dish with oil.
- Combine water, polenta, herbs, and 3/4 teaspoon salt in a heavy medium saucepan and bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes. Stir in cheese and butter until incorporated, then transfer polenta to baking dish, spreading evenly with a dampened rubber spatula. Chill, uncovered, until set, about 45 minutes.
- Preheat broiler. Line a baking sheet with foil and brush with oil.
- Unmold polenta, then cut into 16 (about 4- by 1-inch) sticks. Brush tops with oil and space evenly on baking sheet. Broil about 4 inches from heat until golden, 15 to 20 minutes.
POLENTA WITH FRESH HERBS AND WHITE CHEDDAR CHEESE
Steps:
- Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes. Add cheese; stir until cheese melts. Season with salt and pepper and serve.
- *If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.
POLENTA FRIES RECIPE BY TASTY
Here's what you need: nonstick cooking spray, milk, vegetable broth, polenta, unsalted butter, salt, pepper, dried oregano, dried thyme, dried rosemary, olive oil, canola oil, mayonnaise, garlic, fresh parsley, lemon juice, salt, pepper
Provided by Rachel Gaewski
Categories Appetizers
Yield 5 servings
Number Of Ingredients 18
Steps:
- Grease a baking sheet with nonstick spray.
- In a medium pot over high heat, add the milk and vegetable broth and bring to a boil.
- Whisk in the polenta and reduce the heat to low, whisking continuously for about 5 minutes, or until all the liquid has been absorbed and the polenta is creamy.
- Add the butter, salt, pepper, oregano, thyme, and rosemary and stir until well-combined.
- Transfer the polenta to the prepared baking sheet and spread out evenly with a spatula. Chill for at least 2 hours or up to 3 days to set.
- If baking, preheat the oven to 425ºF (220ºC).
- Make the aioli: Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl and mix until well-combined. Chill until ready to use.
- Carefully flip the baking sheet onto a cutting board to release the polenta. Slice in half lengthwise, and then cut into 22 equal-sized fries, each about 4 inches (10 cm) long and 1 inch (2 ½ cm) wide.
- If baking, use a spatula to transfer the fries onto wire racks set over 2 baking sheets. Brush each fry generously with olive oil. Bake for 30 minutes, flipping halfway through and brushing with more oil, until golden brown.
- If frying, heat the canola oil in a large pot until it reaches 375ºF (190ºC). Using a large spider, submerge 2 fries at a time into the oil and fry for 2-4 minutes, until golden brown and crispy. Remove from the oil and transfer to a plate lined with paper towels to cool for at least 5 minutes.
- Serve the fries with aioli.
- Enjoy!
HERBED POLENTA
Provided by Florence Fabricant
Categories dinner, one pot, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring four-and-a-half cups of stock to a simmer in a heavy saucepan. Add the cornmeal very slowly, stirring constantly. The easiest way to add the cornmeal is to take handfuls of it and allow a very fine stream to pour from your slightly open fist. When all the cornmeal has been added continue cooking the mixture, stirring from time to time, for another 15 minutes.
- Season to taste with salt and pepper and stir in the butter and herbs. Serve at once. The polenta can be held for up to about 20 minutes if you add the additional half-cup of stock and cover it. Reheat it gently, stirring constantly, then serve.
- Serve with a generous dusting of the Parmesan cheese.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 559 milligrams, Sugar 4 grams, TransFat 0 grams
HERBED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.
FRIED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 2h20m
Yield 30 pieces
Number Of Ingredients 9
Steps:
- Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.
- Preheat the oven to 250 degrees F.
- Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
- Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
POLENTA WITH HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, over medium-low heat, the heat the oil with the garlic, and cook until softened, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the broth and milk, and bring to a boil over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not all grainy, about 30 minutes. Remove the polenta from the heat and stir the cheese, butter, and the herbs. Serve.
POLENTA SWEET POTATO FRIES WITH HERBY DIP
Looking for an easy snack or side dish? You won't go far wrong with these crunchy polenta sweet potato fries served with a delicious mint and coriander dip
Provided by Sophie Godwin - Cookery writer
Categories Side dish, Snack
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with the oil, smoked salt and polenta in a large bowl or ziplock bag, massaging them well to coat. Spread out onto two large baking trays, then roast for 45 mins until tender and crisp, turning the trays halfway so that the fries cook evenly.
- Meanwhile, blitz all the ingredients for the dip together with some seasoning to a smooth green sauce - this can be made in the morning and kept in the fridge. Serve alongside the sweet potato fries.
Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 24 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 2.5 milligram of sodium
HERBED POLENTA
Make and share this Herbed Polenta recipe from Food.com.
Provided by Jacques Lorrain
Categories European
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring small pot of water to boil.
- Add herbs and blanch 5 seconds.
- Drain.
- Refresh under cold water and drain.
- Place herbs and oil in blender and puree. Cover; chill.
- (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal.
- Cook until thickened, stirring often, about 5 minutes.
- Add cream.
- Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit Serve With: meats, roasts
Nutrition Facts : Calories 328.1, Fat 24.5, SaturatedFat 6.8, Cholesterol 27.1, Sodium 38, Carbohydrate 25.6, Fiber 3, Sugar 0.4, Protein 3.6
HERBED CHEESE POLENTA
This is a Giada De Laurentiis recipe, from her family dinners cookbook. My friend Traci made this and I was fortunate to get the left-overs and it was scrumptious! She served it with Recipe #188049, a perfect combo!
Provided by HeidiSue
Categories Corn
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to a boil in a large, heavy pot.
- Add the salt.
- Gradually whisk in the cornmeal.
- reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes.
- Remove from heat.
- Add the cheese, milk butter, herbs and pepper.
- Stir until the butter and cheese melt.
- Transfer the polenta to a bowl and serve.
Nutrition Facts : Calories 401.1, Fat 25.5, SaturatedFat 15.2, Cholesterol 66.8, Sodium 1199.7, Carbohydrate 32.6, Fiber 3, Sugar 2.9, Protein 12.1
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